Which country grows the best cacao? Is it Venezuela? Peru? Does country of origin even matter?

Fun Facts, Cacao & BotanyGeosephNovember 9, 2021FAQs

The challenges of selling fine chocolate are often overlooked or not taken seriously, especially by those within the fine chocolate industry who take it for granted what it was to not understand or appreciate fine chocolate.

Chocolate Making, Chocolate TastingGeosephOctober 25, 2021Facts

Who invented chocolate?

Who invented chocolate? A great question, with perhaps a surprising answer.

History, Fun FactsGeosephOctober 16, 2021FAQs

What is the difference between dark chocolate and milk chocolate?

What is the difference between dark and milk chocolate? The answer is simple, but here are a few more helpful points about your favourite chocolates.

GeosephOctober 8, 2021

Understanding the structure of chocolate

Understanding the structure of chocolate looks at the various crystal structures of cocoa butter, and a look at a type of pre-crystallization process to help in tempering.

Chocolate MakingGeosephOctober 7, 2021makers, Research

Why does dark chocolate taste so bitter?

Why does dark chocolate taste so bitter? The truth is based on the quality of the chocolate, your genetics, and your learned food experiences.

Ingredients, In The Kitchen, Chocolate TastingGeosephOctober 2, 2021FAQs

Does Switzerland really produce the best chocolate in the world?

Why is Swiss chocolate so well known as the best chocolate? Is it true? There is reason why Switzerland has become world renowned for chocolate, but it’s time to rethink if that’s still true.

Fun FactsGeosephSeptember 27, 2021FAQs

Commercial Chocolate Vs Quality. New Video Coming Soon.

GeosephSeptember 25, 2021

Who makes the highest quality chocolate?

Who makes the best high quality chocolate in the world? Many makers you likely never heard of. Learn qualities make for fine chocolate, and which do not. You may be surprised!

Nutrition, Ingredients, Chocolate TastingGeosephSeptember 20, 2021FAQs, important

Millennials and chocolate product ethics: Saying one thing and doing another

Millennials and chocolate product ethics: Saying one thing and doing another.

Health & Nutrition, Chocolate MakingGeosephSeptember 20, 2021Research

Impact of pre-crystallization process on structure and product properties in dark chocolate

Testing two pre-crystallization tempering methods. One conventional and one using Bvi cocoa butter seed in order to see their impact on product quality and storage.

Chocolate MakingGeosephSeptember 11, 2021makers, Research

Are coffee, coca, and cocoa related plants?

What is the difference between cocoa, coffee, and coca? Are they related plants?

Nutrition, Ingredients, Fun FactsGeosephSeptember 8, 2021FAQs

Does chocolate always need to be tempered?

What you can do with out of temper chocolate!

In The Kitchen, Chocolate MakingGeosephAugust 27, 2021temper, FAQs

What is the best way to store my chocolate bars?

How to store your chocolate to keep it well and retain the flavour.

In The Kitchen, Chocolate TastingGeosephAugust 11, 2021FAQs, FACTS, Important, important

How to locate quality cacao beans to make your own chocolate.

An easy and great way to locate fine cacao suppliers around the world so that you can focus on making fine chocolate!

Ingredients, Chocolate MakingGeosephJuly 22, 2021FAQs

Starter Yeasts Impact Flavour Precursors in Brazilian Cacao

How starter yeasts impact fermentation, and their impact on flavour precursors such as reducing sugars and free amino acids.

Chocolate Making, Cacao & BotanyGeosephApril 20, 2021farmers, Research

Myth: Soil & Climate (Terroir) Influences The Flavour Of Cacao

The myth that soil and climate impact the flavour of cacao not only has no research to back it up, but distracts us from more important aspects such as genetics and processing methods like refining.

Cacao & BotanyGeosephFebruary 23, 2021Myths